Full Menu Design 1-21-20 - Novio's Bistro...Bourbon Yellowstone Select 12 Hibiki 15 Rye Colonel E.H....
Transcript of Full Menu Design 1-21-20 - Novio's Bistro...Bourbon Yellowstone Select 12 Hibiki 15 Rye Colonel E.H....
About Novio’s
In 1996, Coach “Teddy” Novio introduced the greater Bangor area to our owner. It’s been more than a decade since that first meeting, and not a week goes by where Novio isn’t coaching or encouraging Bob to be
inspired in his personal and professional life. To that end, we have named our inspired bistro after Edward Saverio Novio, one of the most influential,
kindest and most honest friends we could ever ask for. We strive to ensure that we do his name justice.
Our menu is small, selective, and the items are representative of the education, training, travels and experiences of our chef and team. We grow our own vegetables in our greenhouse which is located a short distance from the Bistro. This allows us to feature ingredients that are harvested by our team and presented to you for your enjoyment a few
hours later. In addition to growing our own products we feature meats and seafood from local farms, fishermen and other purveyors to ensure we are
using the best products available nightly.
The Clark House
Our Bistro’s home was originally built in 1836 by lumber merchant Cyrus S. Clark who at the time was the region’s largest timber license holder. In 1836, just before the house was completed, a rioting mob, upset over labor arrangements, burned it to the ground. Design and
construction started over and the home was completed later the same year.
Over the decades this building has been a single and split-family home, office space, retail and a bakery. We are honored to occupy a portion of
the space built by Cyrus. We just strive for a much happier staff.
She Got Her Dream Job | Vodka, Lemon, Basil Honey, Green Chartreuse, Genepy, Sea Smoke
New Hire Probation | Flor De Canya 5yr Rum, Black Strap Rum, Velvet Falernum, Lime, Pineapple, Angostura & Ginger Beer
Pip And A Pop | Tequila, Lime, Pepper, Agave, Pineapple & Chipotle
Just Having Water, Thank You | Gin, Aperol, Peach, Lemon, Suze
Speedy Turtle | Bourbon, Basil Honey, Lemon, Balsamic & Ginger Beer
Signature Drinks | 10
Basil Vodka, Fennel Dolin Blanc, Genepy, Lemon, Lemongrass Bitters
The “Bruschetta” | Olive Infused Wheatley Vodka, Lemon, Tomato
Water, Basil Infused Lillet, Sourdough Tincture
Jack Flash | Rye, Jalapeno Honey, Ancho Reyes, Lemon & Hot Pepper Bitters
Catherine | Blueshine, Lime, Rosemarry, Blueberry & Prosecco
No Autographs Please | Turmeric Tea Gin, Ginger, Lemon & Tonic
Anywhere But Manhattan | Bourbon, Rye, Scotch, Dopo Teatro, Cherry & Orange
Signature Drinks | 10
Cocktail of the Moment | 10
Basil Vodka, Fennel Dolin Blanc, Genepy, Lemon, Lemongrass Bitters
BourbonYellowstone Select 12Hibiki 15
RyeColonel E.H. Taylor Straight Rye 14Minor Case 12
ScotchBalvenie Caribbean Cask 10Caol Ila 12 Year 12
GinMonkey 47 8The Botanist 8
TequilaCondigo Blanco 8Milagro Resposado Select 12
Please ask to see a complete Whisk(e)y list or discuss other spirits
RedCabernet Sauvignon | Foxglove | California 10 | 30Pinot Noir | Vinum | California 12 | 36Bordeaux | Lacroix | France 10 | 30Malbec | Alpataco | Argentina 10 | 30
WhiteChardonnay | California Republic | California 10 | 30Sauvignon Blanc | Gravel & Loam | New Zealand 10 | 30Trebbiano | d’Abruzzo | Italy 8 | 24Albarino | Valtea | Spain 12 | 36
SparklingCava | Biutiful | Brut Nature | Spain 10 | 30Sparkling | Sweet Star | Chandon | California 10 | 30Champagne | Victorieux | France 65Champagne | Dom Perignon | France 220
Reserve WhiteSancerre | Henri Bourgeois | France 58Chardonnay | Firepeak | Edna Valley 44
Reserve RedPinot Noir | Beaux Freres | Willamette Valley | Oregon 87Cabernet Sauvignon | Elderton Barossa | Australia 48
Wines
Brown | Libbytown | Bunker | Portland 7
Hefeweizen | Schneider Weisse | Germany 6
Pilsner | Einbecher | Germany 5
Stout | Kalamazoo | Bell’s | Michigan 5
IPA | Veridian | Banded Horn | Biddeford, ME 6
Farmhouse Pale Ale | FPA | Oxbow | Portland, ME 6
Cider | Pear 275ml | Christian Drouin | France 10
Non Alcoholic | Einbecker | Germany 5
Mock Cocktails | 5Sand In Your Toes | Pineapple, Lime, Pineapple Rosemary Shrub & Club
Cherry’s Mule | Cherry Shrub, Lemon & Ginger
Miles From Long Island | Iced Green Tea, Lemon, Basil Honey & Club
Coffee & TeaFrench Press | Speckled Axe Coffee | Portland, ME | 6
Tea | Green, Black, Spiced Chai, Lemon Chamomile & Mint | 4
Bottles & Cans
“A recipe is a story that ends with a good meal.”
Pay Conroy
Appetizers
Duck Crepes | Brandy glazed duck stuffed crepes with apple & chiliu compote, watercress & spiced coconut milk | 12
Beef Tartare | Ground steak served with capers, red onion & maple dijon mustard, poached egg yolk & potato crisps (GF) | 12
Crab Cakes | Jonah crab, mixed with bell pepper, onion & celery. Served with Meyer lemon aioli & candied citrus | 14
Dozen Oysters | Bar Harbor Blondes served on the half shell with blood orange mignonette (GF) | 30
Sweet Potato Bisque | Roasted sweet potatoes, pureed with ginger & apples. Spiced with cinnamon & nutmeg, topped with coconut drizzle & sweet potato strings. (VG) (GF) | 10
Chowder | Butter poached lobster, house smoked bacon, roasted potatoes, sherry bechamel | 14
Warm Cabbage Salad | Braised Napa cabbage with shaved carrots, apples & roasted tomatoes on a bed of Bibb lettuce topped with cheese, house made bacon bits & orange vinaigrette (GF) | 10
Winter Citrus Salad | Blood orange & grapefruit, tossed with raddichio, mint, shaved red onion & Meyer lemon vinaigrette. Topped with cashews & avocado aoli (V) (GF) | 10
Soups & Salads
Hanger Steak | Brazilian style, grilled & sliced. Served with fried rice, black bean puree & chimichurri (GF) | 28 pairs well with Veridean IPA or Lacroix Bordeaux
Lobster Risotto | Butter poached lobster served over tarragon spiced butternut squash risotto, raosted baby carrots with house-made smoked ricotta (GF) | 32 pairs well with The Botanist or Just Having Water, Thank You
Winter Spaghetti | Cabbage, apples, parsnips, and lentils in cider reduction broth with watercress, pistachios, and shaved Brussel sprouts. (VG) | 20 pairs well with Pear Cider or California Republic Chardonnay
Pork Porterhouse | Cider braised pork, served over sweet potato & andouille hash with red cabbage slaw (GF) | 24 pairs well with Jack Flash or Bunker Brown Ale
Blackened Tofu | Crisp tofu served over creamy polenta with creole sauce, roasted tomatoes, swiss chard & pan fried artichokes (VG) (GF) | 20 pairs well with Oxbow’s FPA or New Hire Probation
Bolognese | Ground beef short rib & lamb slow braised in tomatoes & herbs. Tossed with pappardelle & fresh Parmesan with pasta crisp | 24 pairs well with Caol Ila Scotch or Foxglove Cabernet Sauvignon
Entrees & Housemade Pasta
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Creme Brulee | Blood orange with chocolate-dipped almond biscotti
Chocolate Mousse | With a dark chocolate shell & chocolate swirl whipped cream (GF) (V)
Pecan Ice Cream | housemade pecan ice cream with maple highlights (V) (GF)
House made Sorbet | Mango with a blood orange swirl (VG) (GF)
Dessert Cocktails & Drinks | 8
Nudge Nudge | Hot Chocolate, Irish Whiskey, Fernet & Green Chartreuse Foam
Rounding Third | Vespertino, Chocolate Liqueur over an Iced Coffee Cube
Peanut Butter Jelly Time | Vespertino & Peanut Butter Whiskey & Raspberry
Hot Toddy | Stroudwater Bourbon, Lemon & Fennel Honey
Tawny Port | Vieira De Sousa 10 year | Portugal
House-made Limoncello
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Dessert | 8